German🥣 Soups & stews

Strawberry Gazpacho

Name: Strawberry Gazpacho
Total time: 15 min
Yield: 2 servings
Cuisine: German
Ingredients: 300 g cucumber; 250 g tomatoes; 1 red bell pepper; 250 g strawberries; ½ red onion; ½ lemon; 2 tbsp pine nuts; 80 ml olive oil; 1 burrata; ~1 tsp salt; ~¼ tsp black pepper; 1 sriracha chili sauce; 1 sugar; 2 basil; 2 tsp balsamic cream

⏱ 15 min🍽 Serves 2

A refreshing summer cold soup combining strawberries with tomatoes, cucumber, and red bell pepper, topped with creamy burrata and toasted pine nuts, with a gentle chili kick.

Adapted from a video by Hensslers Schnelle Nummer

Leicht und frisch – das perfekte Sommergericht

Watch on YouTube

Ingredients

cucumber300 g
tomatoes250 g
red bell pepper1
strawberriesplus 4 extra strawberries for garnish250 g
red onion½
lemon½
pine nutstoasted without oil2 tbsp
olive oil80 ml
burrata1
salt~1 tspest.
black pepper

Steps

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1
Peel the cucumber. Meanwhile, toast the pine nuts in a pan without oil until fragrant.
2
Cut the cucumber into small pieces and add to the blender. Peel the tomatoes, chop them, and add to the blender.
3
Peel the red bell pepper like an apple, chop it, and add to the blender. Add the chopped half red onion.
4
Remove the green leafy parts from the strawberries, halve them, and add to the blender.
5
Squeeze in lemon juice, season with salt and black pepper. Add a splash of sriracha and a pinch of sugar.
6
Cover and blend all ingredients until smooth.
7
Pass the blended mixture through a fine sieve to remove strawberry seeds and achieve a smoother texture.
8
Gradually add olive oil while blending to create a smooth, silky texture.
9
Pour the chilled soup into a bowl and place a piece of burrata in the center.
10
Slice the extra strawberries and arrange on top of the soup. Sprinkle with toasted pine nuts.
11
Add fresh basil buds and drizzle with a touch of balsamic cream to finish.

Strawberry Gazpacho

Ingredients

Steps

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